The safety rule you should never ignore when flambéing a dish
Flaming a dish is impressive, but it also helps to enhance the flavor by evaporating the alcohol and caramelizing the sugars, and with a few basic tips it's easy to do at home.
Setting a dish on fire is a spectacular and unexpected gesture, but flambéing is more than just a show. The alcohol evaporates and the sugars caramelize, enhancing the flavor of the dish or drink. With the right equipment, a flambéed dessert, steak Diane, or pasta can be a show-stopping creation at home, not just something reserved for professionals in fine dining restaurants.
The risk is that the flammable liquid and fire could become a hazard. To prevent fires and burns, keep all equipment away from flames. If the dish is being cooked on the stove, turn off the heat or move the pan away before adding the alcohol and igniting it. Another option is to transfer the food to a heat-resistant dish or container and add the alcohol there. The important thing is to prevent the alcohol from spilling onto the flame.
Before lighting, gather everything you need: a long-handled frying pan to keep your distance when it catches fire, a long-range lighter, and, if necessary, a long match. Pour the alcohol into a container rather than directly from the bottle, which is quite risky.
Dress carefully, too. Tie back your hair so there are no loose strands that could catch fire, and wear short sleeves or roll up your long ones. While food is on fire, don't put your arm, head, or any other part of your body over the pan. Wait until the flames have completely died down before eating or drinking anything that's on fire, and stay alert to correct any mistakes in time.
